Pav Bhaaji is a popular, lip smacking meal loved by one and all. Making this meal is also relatively easy if you follow the right steps. Here’s a quick guideline on making your favorite street snack at home. Simply get the ingredients and follow the mentioned steps for making a delectable pav bhaaji in less than 30 minutes.

Ingredients for the Pav

8 pav bhaaji breads

Half teaspoons of pav bhaaji powder

8-10 teaspoons of butter-

Half teaspoons of salt-

Ingredients for the bhaaji

4 tablespoons of butter

2 tablespoons of refined oil

2 tablespoons of red chili paste

1/2 cups of finely diced capsicums

1 1/2 of finely diced) tomatoes

3/4th cups of tomato puree

3/4th cups of finely chopped onions.

3 tablespoons of well chopped coriander leaves

2 tablespoons of Pav bhaaji powder

½ cups of boiled green peas

2 cups of boiled potatoes

Method of cooking

The procedure of making pav bhaji is relatively simple. Start preparing the bhaaji by heating the butter in a spacious kadhai. Right after that, add the oil and the cumin seeds. When the cumin seeds start crackling, add the garlic and the chilli paste. Cook with these ingredients and sauté the entire thing for 2-3 minutes. Make sure that you do the cooking on a medium flame. High flame may burn the cumin seeds and leave a bitter after-taste.

After cooking this paste moderately for 2-3 minutes, add the diced onions. Continue with the sauté and stir the mixture from time to time. Now, add the capsicum and cook for two minutes more. Continue cooking on a medium flame and add both the diced tomatoes and the tomato puree to the paste. You can now use a potato masher to mash the tomatoes and make the paste thicker. Cook well for about 5-6 [...]

Curries vary across India. They are made from different ingredients – the most common chicken, eggs, mutton, fish, prawns and also vegetables. Generally curry means sauce in south India. They are made using a combination of yogurt and also sometimes coconut milk. They are served either wet or dry.

First the cubes of the meat have to be flattened
Now mix the flattened cubes in yogurt using salt, turmeric, chilli powder and coriander powder.
Now arrange half the onions in a pressure cooker at the bottom
Next you need to arrange the meat pieces along with yogurt mixture on top of the onions
Now sprinkle the ginger garlic paste over the meat and also lay the rest of the onions and add the whole spices
Now add 2 cups of hot water [...]

Biryani originated in Turkey or Persia. The Muslim travelers brought this to India and other places on the map closer to Persia. From Hyderabadi Biryani, to Luckhnawi one all are made in different ways. The taste of the biryani might differ but which one is the best is a difficult answer.

The Kababs form an important part of Indian cuisine. They are generally made from minced meat or medium sized meat. The main ingredients used are chicken, lamb, chicken, beef and fish. Kebabs mean frying in the Arabic language. You can enjoy the taste of different types of kebabs. The kebabs were originally found in Greece. Here we shall learn the recipe of Shammi Kebab.

Take a heavy bottomed kadhai and heat 6 table spoon of oil. Once the oil is heated add cumin seeds, cardamoms, and cloves and sauté them thoroughly. Now add the finely chopped onions, garlic, ginger and green chillies
Once the onions turn translucent add the drained off gram dal, kheema, turmeric powder and salt as per taste.
[...]

Fried fish is a regular dish made all over the world in different ways and has its different versions that are all palatable. It goes well with chips or if you want something Indian then try it with dal and rice. Fish is consumed in India far and wide. The delicious Indian masalas used in making fish and eaten with the rice makes it a wonderful combination. It’s a staple in the coastline belt of India.

In south India, Uttapam is most preferred dish for having a light snack or meal. It is like a thin pan cake combined with various elements like coconut, tomato and onions. The crisp taste with delightful toppings makes every meal a perfect one. It made with a blend of Ural dal and rice. This is usually served with a side of chutney and sambar at south Indian themed restaurants.

Except batter, wash and chop all other ingredients.
Mix all the ingredients with the batter along with the salt.
Heat a non-stick pan.
On the pan slowly spread the batter.
Put 1 tsp oil and cover the pan.
When it is completely cooked, turn it and let the other side also get cooked.
Turn off the flame when it gets crisp.
Serve hot.

In India, Poha is considered to be one of the most humble breakfasts to digest. Made from the thick flattened rice, gives an excellent tangy, spicy, sweet taste. Works wonder if inserted grated coconuts and onions. For its quality of getting cooked fast, they are easily available on streets and hotels of India.

In a container, soak the urad dal overnight.
Next you have to semi-grind the dal with very less proportion of water.
In a non-stick pan, heat 2 tsp of oil, then add the Asafoetida.
Add chilli and ginger paste.
When the oil separates, add the dal, stir it well and do not allow it to stick to the bottom.
Add pepper powder, red Chilli powder, and salt and blend it well.
Continue the process of stirring till the dal begins to get the thickness of dough.

Next Step

Make soft dough of Maida, salt and oil
Make small balls
Add the stuffing and flatten the balls.
Roll them again in small balls and deep fry them in hot oil.
Serve them hot and with various accompaniments.

Malai Kofta has great appeal due its creamy richness, mesmerizing taste and blend of aura. This makes it perfect cuisine which can be served for celebrating occasion or ethnic festivals. Originated in 12th Century, still it has its own charm of emanating delicious flavours.

Palak Paneer Recipe
Palak Paneer is hugely popular north India dish and has vibrancy of aura and spices. For vegetarians this combination is the best choice when they want to treat the taste buds with amazing different flavours.

In hot water blanch the spinach
Cover and keep aside for approximately 10 minutes.
Next, add green chillies and make a pulp of the mixture.
Grind the 2 large tomatoes in the mixture to make tomato pulp
In a pan, add oil or butter then add the onions.
Heat them on low flame.
Let the onions go light brown and then add ginger garlic paste.
Now add dhania, jeera, salt and then tomatoes
Now add the Palak pulp, then cover and cook for 10 minutes
Add the Paneer pieces and turn off the flame
Garnish with cream and serve with roti or nan.